This introductory textbook offers a comprehensive guide to managing food and beverage outlets, covering daily operations and broader hospitality industry concerns. It delves into various subject areas within the food and beverage market, including fast food, casual dining, hotels, quality restaurants, and catering for events, industry, and welfare. The book addresses significant trends impacting the industry, such as consumer behavior, environmental issues, ethical considerations, and technological advancements. New features in this edition include a chapter on classifying food and drink service operations, updated international case studies reflecting recent industry developments, and enhanced financial coverage, including forecasting and menu pricing with cost examples. It also discusses contemporary trends like events management, technology use, social media marketing, customer management, and environmental sustainability, including sourcing and waste management. The updated companion website provides additional resources, including case studies, PowerPoint slides, multiple-choice questions, revision notes, and video links. Illustrated in full color, the book includes in-chapter activities and end-of-chapter summaries to reinforce learning. Authored by experienced industry professionals, it serves as an invaluable resource for hospitality students and practitioners.
Bernard Jr. Davis Bücher
